Easy squash soup.
In medium saucepan, combine squash, onion, carrots, broth and salt. Simmer uncovered until squash is very tender (about 40 minutes). Purée soup in food processor adding butter in.
Optional cream: 1/2 cup cream (added in on final step) and a dollop of sour cream for garnish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1811g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 925 | ||
Calories from Fat: 429 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.7g | 64 % | |
Saturated Fat 29.6g | 148 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 122.1mg | 38 % | |
Sodium 44664.2mg | 1540 % | |
Potassium 3920.1mg | 103 % | |
Total Carbohydrate 124.7g | 37 % | |
Dietary Fiber 23.4g | 93 % | |
Sugars, other 101.3g | ||
Protein 17.1g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 925
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